Herbed Chicken & Dumplings
Creamy ground chicken, simmered with onion, celery, and carrot is deliciously aromatic spooned into shallow bowls. The tender dumplings cook on top of the bubbling chicken mixture—stir some chopped fresh parsley or chives into the batter if you’d like a brighter, spring flavor.
1 pound Gold'n Plump® Ground Chicken
2 cloves garlic, finely chopped
1 medium onion, sliced
2 stalks celery, sliced
2 medium carrots, thinly sliced
3 cups chicken broth
1-1/2 teaspoons poultry seasoning
1/2 teaspoon salt
Freshly ground pepper to taste
2 tablespoons all-purpose flour
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
2 tablespoons olive oil
Crumble chicken in Dutch oven over medium-high heat. Cook and stir for 3 minutes; add garlic. Cook 2 minutes longer or until chicken is no longer pink.
Add onion, celery, carrot, broth, poultry seasoning, salt, and pepper to pan. Reduce heat to low; partially cover pan. Simmer for 15 minutes, stirring occasionally.
Mix ¼ cup cold water with the 2 tablespoons flour; stir into chicken mixture. Heat to boiling, stirring constantly, until mixture is thickened.
Meanwhile, to make dumplings, mix flour, cornmeal, baking powder, and salt. Pour in milk and oil; mix with a fork until well blended.
Drop dumpling batter in 4 mounds on top of the hot chicken mixture. Simmer, covered, for 10 minutes or until a wooden pick inserted in centers comes out clean (be sure to cook for 10 minutes before testing).
Parsnips may be substituted for carrot. Leeks may be substituted for onion.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
- PER SERVING
Calories from Fat45%
- DAILY VALUE
- DIETARY EXCHANGES
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.